Recipe by Peggy Lynn
My Mother, Nancy, has made this dish for as long as I can remember around the holidays or a birthday,some of the work can be done in advance--this makes a pretty presentation and is very flavorful. Hope you enjoy.
Top Review by Wildflour
This a wonderful recipe!! I had to halve it for the two of us, and it tasted as wonderful as it looked!! I baked it at 400 for about 15 minutes, then took it down to 375 for a TOTAL baking time of 30 minutes. Next time I think I'll bake it at 375 and bake for 35 minutes. But it was VERY VERY GOOD!!!!!!! TY Peggy! :)
- 2 (8 ounce) cans refrigerated crescent dinner rolls, preferably pillsbury
- 2 lbs regular pork sausage (OR 1 pound regular or hot pork sausage and one pound bacon, cut in inch pieces, This is the combo we) or 2 lbs hot pork sausage (OR 1 pound regular or hot pork sausage and one pound bacon, cut in inch pieces, This is the combo we)
- 4 cups monterey jack cheese, grated
- 8 eggs
- 1 2⁄3 cups half-and-half cream
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Preheat oven to 425 degrees.
- Spray a 15x10x1-inch pan with cooking spray and line it with the crescent roll dough (Usually the four rectangular pieces of dough contained in the 2 packages fit nicely in the pan (side by side)--if not you can manipulate the dough to make it fit--pinch seams together if necessary.
- Brown sausage; drain well and crumble over crust.
- If using bacon-either fry to desired doneness or microwave it and cut into one inch pieces.
- Spread it evenly over the dough and sausage that is already in the pan.
- Top with the Monterey jack cheese.
- Beat the eight eggs with the half and half, salt and pepper.
- Pour over ingredients in the pan.
- Bake 20-25 minutes until eggs are golden and set.
- Note: If using an airbake pan please add 10-15 minutes to your bake time.
- Cut into 12 equally sized "squares" or more--depending on serving size desired--.
- May serve with a dollop of sour cream if desired, and an assortment of fresh fruit -- .